Thursday, 11 October 2012


These. Are. Phenomenal.

They started life as a double chocolate cookie recipe in The Hummingbird Bakery Cookbook, and over the last year I've tweaked them by using different flavours, different flours and different brands of dark chocolate.  This is the best combination I've found so far, and they are ridiculously good.  

Although my mantra is cheap and tasty, occasionally it's practically a job requirement for writers to buy three massive bars of chocolate and eat the whole lot.  It's something to do with the plotting process, I believe.  This merely offers a slightly more polite way of doing it.


50g unsalted butter
3 200g bars Bourneville chocolate
2 eggs
170g soft light brown sugar
1/2 teaspoon orange extract (I use Sainsburys Valencian Orange, largely because it's in my cupboard but also because it works well here)
85g plain flour (gluten free flour can be used, but your biscuits won't be as gooey when they cool)
1/2 teaspoon of salt
1/2 teaspoon baking powder


1. Preheat your oven to 170C (325F / Gas Mark 3).

2. Break one bar and one row of chocolate into a heatproof bowl and add the butter.  Heat over a saucepan of simmering water, taking care not to let the bowl and the water touch.   Stir until smooth and melted.

3. In a separate large bowl, add the orange extract to the brown sugar, and break in the eggs.  Mix firmly until well combined.

4. Chop another bar and row of chocolate into chunks (these will be your melty chocolate chips).  You should have about 2/3 of a large bar of Bourneville left. Dispose of it as you see fit, and depending on how well your word count's going.

5. Put flour, salt and baking powder into a separate bowl, sifting if you really feel the need.

6. Pour the melted chocolate mixture into the brown sugar and egg mixture.

7. Add the flour mixture and stir well.

8. Add the chocolate chips and mix gently until they are evenly spread throughout.

9. Put a sheet of greaseproof paper on a baking tray and put 5 dollops of cookie mixture on the tray.  Be warned, this stuff spreads and your cookies will be enormous, so you don't want them too close together.

10. Bake for 10 minutes.  When they are ready, the surface will be shiny and cracked - don't leave them too long or the edges and base will burn (not good).

11.  Remove from the oven.  They will be very gooey, so slide the greaseproof paper off the baking tray and leave to cool while you bake the next batch.  You should have enough mixture for 11-12 HUGE biscuits.

12. If possible, eat when cool enough to lift, but warm enough to still be melted in the middle.  These are great cold, but even better freshly baked.


I've also made these in vanilla (replace 1/2 teaspoon orange extract with 1/2 teaspoon vanilla extract) and mint (replace with 1 teaspoon of mint extract - for some reason the mint needs to be stronger).  A friend has suggested melting an After Eight over the top of the mint ones too when they come out of the oven, though I haven't tried it yet.  I will though...

Just as an aside, during a catastrophic shortage of table salt I used rock salt for one batch, and the results were terrific.  The crackle of salt crystal against chocolate is amazing, although not to everyone's taste.  Personally, I'd recommend it.

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